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+ servings

Easy Pork Cutlets with Quick Red Cabbage Slaw

Also that bright and tangy quick red cabbage slaw is a winning side for pork cutlets!


For Cabbage Slaw:

  • ½ head red cabbage, cored and thinly shredded (about 10oz)
  • 4 tablespoons extra virgin olive oil
  • Juice of 2 lemons
  • Salt and pepper to taste

For Pork Schnitzels:

  • 8 thin-cut boneless pork chops, about 1 ½ lbs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup all purpose flour
  • 2 large eggs
  • 2 cups Panko, Japanese breadcrumbs
  • 1 cup vegetable, or canola oil

For serving:

  • Lemon wedges, optional
  • Tonkatsu sauce, optional


  • To make the slaw, in large bowl, combine cabbage, olive oil and lemon juice.
  • Season with salt and pepper to taste.
  • Cover and refrigerate.
  • To make pork cutlets, preheat the oven to 200°F.
  • Dry cutlets with paper towels and season with salt and pepper.
  • Place flour, eggs and Panko in 3 separate shallow bowls.
  • Work with one pork cutlet at a time, dip each cutlet in flour, egg and then Panko, pressing it to adhere.
  • Heat ½ cup of oil in a large skillet over medium heat until shimmering.
  • Fry 4 cutlets until crispy and golden brown, about 2 minutes per side. Transfer them onto a plate, lined with paper towel, and place in the warm oven.
  • Repeat with remaining cutlets.
  • Serve the pork cutlets right away with red cabbage slaw.
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